Wild for Blueberries! 5 Must-Try Recipes
Take advantage of summer blueberries with our best recipes for muffins, desserts, drinks, salads, and more!
Blueberry Salsa
Ingredients
2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh cilantro
1 jalapeño peppers, seeded and minced
1/3 cup diced red bell pepper
1/2 tsp. kosher salt
Preparation
Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.
Related: Savory Summer Peach Recipes
Lemon-Blueberry Cream Pie
Ingredients
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4-oz) package lemon instant pudding mix
2 tsp. grated lemon rind
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 Tbsp. blueberry preserves
1 cup whipping cream
Garnishes: lemon slices, fresh blueberries
Preparation
Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired.
Related: Chilled Summer Pies You Have to Try!
Blueberry Bread Pudding
Ingredients
1 (16-oz.) Fresh bread loaf, cubed
1 (8-oz.) package cream cheese, cut into pieces
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10-oz.) jar blueberry preserves
Garnishes: fresh mint leaves, edible pansies
Preparation
Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.
Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.
Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.
Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.
Related: No-Cook Ice Cream Recipe and More!
Blueberry-Lemon Iced Tea
Ingredients
1 (16-oz.) package frozen blueberries
1/2 cup fresh lemon juice
4 cups water
3 family-size tea bags
3/4 cup sugar
Preparation
Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine-wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.
Related: 19 New Ways to Enjoy Sweet Tea
Blueberry Cinnamon Muffins
Ingredients
1/4 cup regular oats
2 Tbsp. brown sugar
1 tsp. ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray
Preparation
Stir together oats, brown sugar, and 1/2 tsp. cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 tsp. cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
See 10 more fresh blueberry recipes.
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